About the Recipe
If you love rich, chocolatey cookies with a little something extra, these double chocolate chip strawberry cookies are about to become a favorite.
Made with freshly milled einkorn, they have a depth of flavor that sets them apart from the usual chocolate cookie. Einkorn’s naturally nutty, slightly sweet profile pairs beautifully with cocoa, creating a cookie that feels both indulgent and thoughtfully made.
The dough is deeply chocolatey thanks to cocoa and melty chocolate chips, while pockets of strawberry add a bright, fruity contrast that keeps each bite balanced and exciting.
Fresh milled einkorn brings a soft, almost velvety crumb and a subtle rustic character that makes these cookies feel bakery-worthy yet comforting.
Whether you’re baking for a special occasion or simply craving a cozy, chocolate-forward treat, these cookies are a delicious way to showcase the magic of fresh flour and bold flavors coming together.
Ingredients
2 1/4 c einkorn flour
1/2 c Dutch cocoa
1/2 tsp baking soda
1/2 tsp salt
2 sticks butter, soft
1/3 c white sugar
1/3 c brown sugar
1 egg
1 egg yolk
1.5 tsp vanilla
1.5 c freeze dried strawberries, diced
1/2 c chocolate chips
Optional glaze:
3/4 c powdered sugar
Add milk or water til desired consistency
Preparation
Step 1:
Preheat oven to 375. Mill einkorn flour into medium bowl, sift in cocoa powder, add baking soda and salt, mix well and set aside.
Step 2:
In a mixer, beat butter and sugars til fluffy and incorporated, scraping sides of bowl if need be. Add vanilla, egg and yolk. Mix til incorporated. Add flour and mix til nearly incorporated then add strawberry and chocolate chips. Mix just til incorporated.
Step 3:
On a baking sheet, scoop 2 tbsp of cookie dough and slightly flatten with your hand. Bake for 9-11 mins.
Step 4:
Top with optional glaze when cooled. Enjoy!